California Grower/Food Processor Achieves “Climate Registered” Status
February 10, 2010 Gills Onions, located in Oxnard, CA, successfully registered its comprehensive greenhouse gas emissions inventory according to the standards of the Climate Registry.
The operation is a 26-year-old family owned and operated grower and food processor with the largest fresh onion processing plant in the world. In concert with sister company Rio Farms, the Gill brothers, David and Stephen Gill, manage more than 15,000 acres of farmland and 300,000 square feet of processing and warehouse facilities.
This grower/food processor achieved the environmental leadership status of “Climate Registered” by registering its comprehensive greenhouse gas (GHG) emissions inventory according to the standards of The Climate Registry. According to the company, participation in The Registry’s voluntary program demonstrates its pioneering role within California’s Agriculture and Food Processing industries.
Climate Registered is said to be the critical first step in a successful emissions management and reduction strategy. By establishing a clear and consistent inventory of GHG emissions, Gills Onions reportedly gains insight into its operations and processes. It also is better prepared for the potential impact of new regulations and risk management strategies.
”We’re honored to have our efforts to document our carbon footprint recognized by the Climate Registry and proud of our accomplishments in meeting the rigors of registering our GHG emissions, as well as the results we’ve already achieved in becoming a more earth-friendly, sustainable grower and processor,” said Steve Gill, co-founder of Gills Onions. “We look forward to continuous process improvement in all areas of sustainability and excited about continuing to be more efficient in the use of energy and water, further reducing our waste, and realizing the benefits not only to our bottom line, but also to our employees, customers, and the communities we serve.”
to view the story on Gills Onions that ran in the Sept. 2009 issue of American Vegetable Grower.
Source: Gills Onions press release